Alpine-Mediterranean buckwheat riebl Alpine-Mediterranean buckwheat riebl Alpine-Mediterranean buckwheat riebl

Alpine-Mediterranean buckwheat riebl

A recipe by Elisabeth Erlacher, Schutzhaus Hochgang mountain hut Parcines

Ingredients
Recipe for 4 people

Buckwheat flour 300 g
South Tyrolean whole milk 300 ml
Water 100 ml
Salt 1 pinch
Apple 1
Figs 2-3
Pecorino cheese Fine chips
Sunflower oil
Melted butter
Preparation
Mix the buckwheat flour with milk and water, add salt, and let stand for 1-2 hours.
Dice the apple and the figs and slice the Pecorino cheese into fine chips.
Heat a small amount of sunflower oil in the pan and pour in the batter. When the pancake bottom has turned golden brown, turn it over and tear it into pieces. Keep on stirring and tossing the pieces while constantly basting with melted butter. When the bit-size pieces are done, add the apple and fig dices. Stir the pan 2-3 times, and sprinkle with the Pecorino chips.

No plates needed: the riebl is eaten straight from the pan!

Preparation time 45 min
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